I made this the other night and it is super yummy!!!!
Cooking Day
1tsp salt
2 lbs lean ground beef
2 cloves garlic, crush
1 tsp ground cumin
2 tsp oregano, crushed
1/2 cup canned green chilies, chopped
1/2 cup taco sauce
1/2 cup sour cream
1/4 cup cider vinegar (If you are doubling this recipe, do not double the vinegar...go with 1/4 cup + 1/8 cup)
Serving Day
1 cup butter melted
7 inch tortillas
Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic and spices. Cook until meat loses pinkness. Stir in remaining ingredients. Remove from heat and cool.
To serve, heat skillet, melt butter. Dip both sides of tortillas, one at a time, into the butter to soften. Drain off excess. Mound 1/3 cup filling into center of tortilla and roll up like an envelope. Place seam side down in ungreased baking dish. Repeat until you have as many chimichangas as you want.
Preheat oven to 500 degrees and bake until crispy, about 15 minutes, sprinkle with cheese and return for a few seconds.
Top with all the typical Mexican Food goodies. We just used sour cream and home made green chili.
(Any extra meat mixture you have, put in a freezer bag, label and freeze for another meal!)
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